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Syrniki cheese pancakes with cherry jam on a white plate.
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Russian Syrniki - Cheese Pancakes (Video)

Authentic Russian syrniki (cottage cheese pancakes). Fluffy, golden fritters with homemade tvorog, and serve with sour cream, cherry jam, or honey. Perfect for breakfast or dessert.
Author Charlé Visser
Prep Time 10 minutes
Cook Time 20 minutes
freeze time 1 hour
Total Time 1 hour 30 minutes
Servings 24 pancakes
Course Breakfast
Cuisine Russian, Ukrainian

Ingredients

  • 1 kilogram (2 ⅕ lb) cottage cheese - tvorog or farmers cheese
  • 3 (3) egg yolks
  • 100 grams (⅚ cups) powdered sugar
  • 100 grams (⅘ cups) all-purpose flour - plus extra for dusting
  • 1 teaspoon (1 teaspoon) vanilla extract

Instructions

  • Mix the Ingredients: In a large bowl, combine the cottage cheese, egg yolks, powdered sugar, flour, and vanilla extract. If the cottage cheese is very grainy, press it through a sieve to smooth it out.
  • Shape: Shape the mixture into small patties, each weighing 50 grams. Dust them with extra flour to make handling easier.
  • Freeze: For best results, freeze the shaped syrniki for at least an hour to help them hold their shape while frying.
  • Fry the Syrniki: Heat a non-stick pan over medium heat and add a small amount of oil or clarified butter. Fry each syrnik for about 2 minutes per side until golden brown. After frying, bake them for 6 minutes in a preheated oven at 320°F (160°C).

Notes

Cheese curds

  • Farmer's cheese (Tvorog): A soft, crumbly cheese with a mild flavor. It’s drier than cottage cheese and similar to ricotta but firmer in texture.
  • Cottage cheese: Soft, with a mild flavor, and often more moist than the others. To use it, you'll need to drain it well to reduce moisture.
  • Ricotta: Soft and slightly sweet, with a smooth texture. It's a bit creamier than farmer's cheese and has more moisture, so it requires draining before use.
While each of these cheese curds has its own unique flavor and texture, they can all be used to make syrniki. The key factor is ensuring that the cheese or curd is dry to avoid making your dish too watery. Drain any excess moisture and, if needed, press the cheese to help remove as much liquid as possible. Depending on the size of the curds, you might also have to press them through a sieve to ensure the pancakes come out smooth.

Variations:

  • Add-ins: Add soaked raisins, chopped dried fruit, or a bit of orange or lemon zest for a fruity or citrusy flavor.
  • Lactose-free: Use lactose-free cottage cheese for a dairy-free version.
  • Gluten-free: Use a gluten-free flour blend as a substitute for the all-purpose flour.

Storage and Reheating:

  • Freeze: Store leftover syrniki in an airtight container in the freezer for up to a month.
  • Fridge: Keep syrniki in the fridge for up to 3 days. Reheat thoroughly before serving.
  • Reheating: Reheat in a frying pan over medium-low heat or in the oven until heated through.

Tips for Success:

  • Tvorog: Use well-drained cottage cheese to avoid excess moisture.
  • Freeze Before Frying: Freezing the shaped syrniki helps them maintain their shape during frying.
  • Low and Slow Cooking: Cook the syrniki on low to medium heat to ensure they cook evenly without burning.

Nutrition

Serving: 50grams Calories: 78kcal Carbohydrates: 9g Protein: 5g Fat: 2g Saturated Fat: 1g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 1g Cholesterol: 23mg Sodium: 132mg Potassium: 50mg Fiber: 0.1g Sugar: 5g Vitamin A: 80IU Calcium: 37mg Iron: 0.3mg
Keywords:cheese pancakes, cottage cheese fritters, syrniki
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